The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy seared shrimp and smoky beef bacon in a buttery garlic sauce. This is the best shrimp and grits recipe you'll ever make at home.
Why This Is the Best Shrimp and Grits You'll Ever Make
There is something deeply comforting about a bowl of warm, cheesy grits piled high with juicy shrimp. This version takes the classic Southern favorite and adds a smoky twist with crispy beef bacon, a garlicky tomato pan sauce, and a bright squeeze of lemon to balance it all out. It is the kind of dish that feels fancy enough for a weekend brunch but easy enough to throw together on a Tuesday night.
If you have ever wondered how to make shrimp and grits with beef bacon, this recipe walks you through every step, from cooking perfectly creamy grits to searing shrimp so they stay tender instead of rubbery.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching while they slowly thicken, and a good cast iron or stainless skillet helps the shrimp and beef bacon develop that deep golden sear instead of steaming in their own juices. These are the products that genuinely help this recipe shine:
The Secret to Creamy, Lump-Free Grits
The biggest mistake people make with grits is rushing them. Real stone-ground grits need low, slow heat and frequent stirring to release their starch and turn velvety smooth. Using a mix of chicken broth and whole milk instead of plain water adds a savory depth that water simply cannot match.
- Whisk the grits in slowly while the liquid is still boiling to prevent clumping.
- Stir often during the first few minutes, then every couple of minutes after that.
- Stir in the cheese only after the grits are fully cooked, off the direct heat if needed, so it melts smoothly instead of breaking.
Chef's Tip: If your grits seem too thick after resting, whisk in a splash of warm milk right before serving. They firm up quickly as they sit, so keep a little extra liquid nearby.
Shrimp Over Grits, Done Right
Shrimp cooks fast, which is exactly why so many shrimp and grits recipes end up overcooked and tough. The trick is a hot pan, a quick sear, and pulling the shrimp the moment they turn pink and curl slightly. Searing the beef bacon first means the shrimp finish cooking in a pan already loaded with smoky, savory flavor.
This is also where shrimp and grits with tomatoes comes in. A handful of diced tomatoes added to the pan after the beef bacon and garlic brightens the whole dish, cutting through the richness of the cheese and butter with a touch of fresh acidity. It is a small step that makes a big difference in the final flavor.
Chef's Tip: Pat your shrimp completely dry with a paper towel before seasoning. Excess moisture is the number one reason shrimp steam instead of sear.
Ready to make it? Here is the full step-by-step recipe:
The Best Shrimp and Grits
Creamy, cheesy grits topped with juicy seared shrimp and smoky beef bacon in a buttery garlic sauce. This is the best shrimp and grits recipe you'll ever make at home.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk, or half and half for extra creaminess
- 1 cup sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails off
- 4 slices beef bacon, chopped into small pieces
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes, fresh, seeded, or canned and drained
- 1 tsp Cajun seasoning, plus more to taste
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice, freshly squeezed
- 2 green onions, thinly sliced, for garnish
- 1 tsp salt and black pepper, to taste, divided
Instruction
Bring the chicken broth and milk to a gentle boil in a medium saucepan over medium-high heat.
Slowly whisk in the grits, reduce the heat to low, and cook for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in 2 tablespoons of butter and the shredded cheddar cheese until melted and smooth. Season with salt and pepper, then cover and keep warm.
While the grits cook, pat the shrimp dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
Heat a large skillet over medium heat and cook the chopped beef bacon until crisp and browned, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the remaining tablespoon of butter to the skillet, then add the shrimp in a single layer. Sear for 2 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
Add the garlic to the same skillet and saute for 30 seconds until fragrant, then stir in the diced tomatoes and cook for 2 minutes.
Return the shrimp and beef bacon to the skillet, squeeze in the lemon juice, and toss everything together for 1 minute until warmed through.
Spoon the warm cheesy grits into bowls, top generously with the shrimp mixture, and garnish with sliced green onions before serving.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
What Goes Good With Shrimp and Grits
This dish is hearty enough to stand on its own, but a few simple sides round out the meal beautifully:
- A simple green salad with a light vinaigrette to balance the richness
- Buttery cornbread or biscuits on the side
- Sauteed collard greens or asparagus for a Southern-style plate
- A wedge of lemon at the table for anyone who wants an extra splash of brightness
Best Cheese for Shrimp and Grits
Sharp cheddar is the classic choice because it melts smoothly and adds a tangy bite, but this recipe is forgiving. Smoked Gouda brings a deeper, smokier note that pairs beautifully with the beef bacon, while a blend of cheddar and Parmesan adds a nutty, salty edge. Whatever you choose, shred it fresh off the block. Pre-shredded cheese often contains anti-clumping additives that keep it from melting as silky smooth.
Storing and Reheating Shrimp N' Grits
Leftovers keep well for about two days in the fridge when stored in an airtight container. For the best texture, reheat the grits and the shrimp topping separately. Warm the grits on the stovetop over low heat with a splash of milk to restore their creaminess, and gently reheat the shrimp in a skillet just until warmed through. Microwaving the shrimp directly can make them tough, so a quick stovetop reheat is always worth the extra few minutes.
However you serve it, this smoky, cheesy, garlicky bowl of shrimp and grits with beef bacon is the kind of comfort food that disappears fast at the table. Make a double batch of the beef bacon topping if you are feeding a crowd, since everyone always comes back for seconds.
